Collard greens…sound foreign? Sure is. Or was, to me, when I first came her to the US. I slowly ventured to trying to new types of greens native to the American region and immediately loved Collard. It tastes very similarr and doesn’t have any bitter taste. It is packed with nutrition which is an added benefit. I made a poriyal or stir fry with it as with SBD stir fries and Greek yogurt are a staple for me. This stir fry is made more nutritious with the addition of black chickpeas. It was a wonderful combo and we absolutely loved it. Here is the recipe:
1 bunch collard greens
1/2 cup brown garbanzo beans
1 yellow onion, chopped
4 red chillies, broken
2 tbsp coconut, grated(fresh or frozen)
2 tsp oil
1/2 tsp mustard
1 tsp urad dal
2 tsp channa dal
Soak the garbanzo beans for atleast 8 hours and pressure cook the beans, taking care not to make it mushy. Set aside.
Wash and dry the collard greens. Remove the tough rib in the center and chop the greens fine. I have also chopped the ribs fine and added it along with the greens. It is important to remove the ribs and chop them seperately to aid to fast cooking.
Heat oil in a pan, add mustard seeds, let splutter. Add urad dal and channa dal, followed by the broken red chillies. Add the chopped onions and saute until soft and wilted. Add the chopped collard greens and salt to taste. Saute until the greens are cooked. Finally, add the cooked garbanzo beans and saute for a couple of minutes, letting the flavors meld. Switch off stove and sprinkle the coconut.
This makes a great side dish to rice with sambar, kara kuzhambu or can be eaten as is, with a side of yogurt.
Verdict: This was a very filling and nutrition packed dish that I had as part of my SBD Phase 1 meal plan. It takes just minutes to put together. If you don’t have collard greens, you can also try the same recipe with spinach or any other greens you have on hand.Pin It